Food Service Director

Healthcare Services Group•Andover, MA

About The Position

The Food Service Director leads the dining department at a long-term care facility and oversees the food service program at a single site. The role ensures high food quality standards, inventory management, food safety, and customer service while following facility menus, applicable federal, state, and local regulations, and HCSG policies. The director leads and supports the food service team, maintains records using HCSG computer software, conducts training and quality-control activities, and may perform dietary aide, cook, and dishwasher duties as needed. The position also involves communicating directives from client managers, building occupants, and administrators to HCSG staff; following infection-control and sanitation procedures; using protective gear and cleaning solutions safely; and promptly reporting equipment needs or malfunctions. The director is expected to maintain dependable attendance, complete tasks on time, and interact courteously and cooperatively with supervisors, coworkers, client staff, residents, and guests. Other duties may be assigned.

Requirements

Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework, is preferred.
Two years of experience in quantity food production or service and personnel supervision is preferred.
Certified Dietary Manager (CDM) certification is preferred or required as applicable under state and county law.
Obtain Food Protection Manager (FPM) certification within the first 14 days of employment.
Obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment.
Strong written and verbal communication skills.
Maintain a positive attitude and communicate effectively with building occupants, administration, and HCSG leadership.
Comply with COVID-19 vaccination policies.
Lift and carry up to 50 pounds and push or pull up to 50 pounds.
Stand, sit, bend, and walk for extended periods and perform routine, repetitive tasks continuously.
Work around food and cleaning products.
Have basic computer skills and be able to maintain records and complete required reports, including web-based reporting.
Complete an approved sanitation and safety course if required.
Reside within the service area.

Nice To Haves

Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework.
Two years of experience in quantity food production or service and personnel supervision.
Certified Dietary Manager (CDM) certification, unless required by state or county law.

Responsibilities

Oversee the food service program at a single site, ensuring food quality, inventory management, food safety, and customer service.
Follow facility menus, applicable regulations, and HCSG policies in providing dining services.
Lead and support the food service team to meet quality and safety standards.
Maintain accurate records of income, expenditures, food supplies, personnel, and equipment using HCSG computer software.
Conduct staff training, quality-control activities, and in-service sessions.
Perform dietary aide, cook, and dishwasher duties as needed.
Communicate directives from client managers, building occupants, and administrators to HCSG staff.
Use protective gear and ensure cleaning solutions are mixed and used safely.
Report equipment needs or malfunctions promptly.
Follow infection-control, universal-precaution, and handwashing procedures to maintain a sanitary environment.
Maintain consistent attendance and punctuality and complete tasks on time.
Represent HCSG through courteous and cooperative interactions with supervisors, coworkers, client staff, residents, and guests.
Perform other duties as assigned.